Medieval Meal Pack


This pack allows you to enjoy a delicious medieval meal for 4 people.


Enjoy a 1596 Stew Mix, creating a dark rich beef stew, with some Pea Pottage, made with ginger and saffron on the side. Wash all this down with some Ypocras spiced red wine from a 1390s recipe. Finish off with some 14th Century Gingerbrede.


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1596 Stew Mix: This stew mix is based upon the recipes of Thomas Dawson from the times of William Shakespeare and Elizabeth I. The rich flavour of spice evokes the age of discovery. To be historically accurate, try making it with ale or cider & then serve it on ‘sops’ (chunks of bread).


Pea Pottage: This recipe comes from a collection of recipes published in 1591. A ‘pottage’ was basically a thick dish, such as a soup & could include a stew. This is a high status recipe, particularly with the inclusion of saffron. The result is a lightly spiced creamy pea dish.


Ypocras: Ypocras (also known as Hypocras) is a spiced wine named after Hippocrates. Spiced wines go back at least as far as the Romans. It is said that the original Ypocras recipe was brought back during the Crusades. This recipe is based on one from the Forme of Curye from the early 1390s, and so is probably the earliest surviving recipe. It was usually made with red wine, but can be made with white wine, and served hot or cold.


Grains of Paradise: Graynes of Paradys or Grains of Paradise (Aframomum melegueta) is a member of the ginger family. It originated from the west coast of Africa, but was reported to be grown in the Garden of Eden (to increase the price!). It has a complex flavour of pepper, citrus & spices. It is not as harsh as Round Pepper.


14th Century Gingerbrede: This recipe comes from the 1390s. Gingerbreads vary enormously through time with very different recipes. It was an expensive food, using valuable spices. Traditionally it was often decorated with gilded cloves, and was served either at court or to the jousting knights at a tournament.

Medieval Meal

  • 1596 Stew Mix (serves 6):

    1. Brown 900g of beef in 1 tbsp oil in a casserole dish.
    2. Add all the stew mix, stir & fry for 1 min.
    3. Add 900ml of ale, cider, wine, or stock, & bring to the boil.
    4. Cover with a lid & place in the oven at 150°C for 2 ½ to 3 ½ hrs, checking that it doesn’t go dry.

    (Reduce the amount of liquid if using a slow cooker)

    Pea Pottage (serves 4)

    You will also require 350g (12oz) of fresh or frozen peas, and 1 egg yolk. This recipe can also work with tinned peas but fresh are preferable.

    1. Thoroughly beat an egg yolk into the mix, then add 275ml (1/2 pint) of  cold water while whisking.
    2. Put the mix in a saucepan and bring almost to a boil while stirring. Avoid boiling.
    3. Add the peas and heat until cooked.
    4. Add extra chunks of fresh bread if you want a thicker pottage.

    Ypocras: (each spice bag makes 750ml)

    1. Place one of the spice bags in a saucepan and add a bottle of red (or white) wine.
    2. Add 6 or 7 tbs of Demerara sugar.
    3. Bring the wine slowly almost to the boil, then remove from the heat and allow to sit for a few minutes. You can leave the bag in longer for a stronger flavour.
    4. Remove the spice bag, and pour the Ypocras into glasses and serve.



  • 1596 Stew Mix: Raisins (Sunflower Oil), Dates (Rice Flour, Cottonseed Oil), Prunes (Potassium Sorbate), Onion, Parsley, Rosemary, Thyme, Cinnamon, Ginger, Nutmeg, Cloves, Salt.

    Pea Pottage: Dried Skimmed MILK (added Vitamin A and Vitamin D), Breadcrumbs (Wheat FLOUR, Salt, Yeast, Calcium Carbonate, Iron, Nicotinamide, Thiamin) Parsley, Ginger, Salt, Saffron.

    Ypocras: Cinnamon, Ginger, Long Pepper, Cloves, Grains of Paradise, Galingale, Nutmeg, Cardamom, Marjoram.

    Gingerbrede: Breadcrumbs (Fortified British Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Salt, Rapeseed Oil, Spirit Vinegar, Preservative: Calcium Propionate; SOYA Flour, Emulsifiers: Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids; Palm Oil, Flour Treatment Agent: Ascorbic Acid), Honey, Ginger, Long Pepper, Colouring (Water, Colours: Anthocyanins, Paprika Extract, Emulsifier: Polysorbate 80, Acidity Regulator: Citric Acid, Antioxidant: Alpha-tocopherol, Ascorbyl Palmitate, Palm Oil, Preservative: Potassium Sorbate)

    Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD.